आलू सेम फली की स्वादिष्ट सब्जी Aloo Sem Phali Sabzi Recipe | Quick Veg Dish | Chef Ajay Chopra

आलू सेम फली की स्वादिष्ट सब्जी Aloo Sem Phali Sabzi Recipe | Quick Veg Dish | Chef Ajay Chopra

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Looking for a quick and delicious Indian vegetable dish? Try this Aloo Sem Phali Sabzi recipe! This simple and flavorful dish is made with potatoes (aloo) and broad beans (sem phali), cooked with aromatic Indian spices. It’s perfect for lunch or dinner and pairs well with roti, paratha, or rice. Watch the full video to learn how to make this easy and healthy sabzi at home.

Portion servings: 4-5 pax
Preparation time: 15 mins
Cooking time: 30 mins

Ingredients:

Sem phali 500 gms
New potato 3-4 pcs
Water for boiling
Salt ½ tsp

Mustard oil 2 tbsp
Panch Phoran 1 tsp
Onion chopped 2 pcs
Salt ½ tsp
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Achar masala 1 tbsp
Water as required

Method:

Prepare the Sem Phali:
Start by thoroughly washing the Sem Phali (cluster beans) under running water. These beans can have tough, fibrous threads along the edges, so it’s important to remove them. Snap off the ends of the beans and discard the tough threads. Once cleaned, break the beans into smaller pieces, around 2-3 inches long, to make them easier to cook and eat.

Blanch the Sem Phali:
Heat water in a large pot and add ½ tsp of salt to it. Bring the water to a boil. Once the water starts boiling, add the prepared Sem Phali to the pot and blanch them for about 3-4 minutes. Blanching helps soften the beans slightly and removes any raw taste. After blanching, drain the water and set the Sem Phali aside.

Cook the Potatoes:
In the same pot with the salted water, add the potato wedges. Let them cook for about 5-7 minutes, or until they are about 60% cooked. The potatoes should still be firm and not fully soft, as they will continue cooking later with the other vegetables. Once they are partially cooked, drain the water and set the potatoes aside along with the Sem Phali.

Heat the Oil and Add Panch Phoran:
In a large frying pan, heat 2 tbsp of mustard oil over medium heat. Once the oil is hot, add 1 tsp of Panch Phoran, which is a mix of cumin, mustard seeds, fenugreek, fennel, and nigella seeds. Allow the spices to crackle for a few seconds. This releases their flavors into the oil and infuses the dish with a delicious aroma.

Sauté the Onions:



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